The price of the queen of spices will leave a different taste in your mouth

The price of the queen of spices will leave a different taste in your mouth

Advertising The price of the queen of spices will leave a different taste in your mouth The loss of taste, if you have noticed it lately, could well be because the maker of the tea or the chef fixing the dum biryani for you has been less generous with the use of elaichi, the queen of spices and the most flavourful of them all, as its price has seen an unprecedented hike. Written by Atikh Rashid | Pune | Published: June 2, 2019 4:50:45 am Related News Food Story: The evolution of the Nadar cuisine Murad Ali has cut down on the use of elaichi in his popular masala chai. (Express photo)
Have you noticed that the masala chai that you used to gulp down at the thela round the corner suddenly seems to have lost some of its flavour? Or the biryani that you last ate didn’t have its usual richness? Well, don’t worry! Nothing is wrong with your palate and your tastebuds need no medical attention. Advertising
The loss of taste, if you have noticed it lately, could well be because the maker of the tea or the chef fixing the dum biryani for you has been less generous with the use of elaichi, the queen of spices and the most flavourful of them all, as its price has seen an unprecedented hike.
In the retail markets of Pune, cardamom is being sold at Rs 3,200-3,500 a kg, nearly three times higher than its average price of Rs 1,200-1,300 in the last few years. The reason for this hike — the devastating Kerala floods of August 2018, which damaged local cardamom crops badly, reducing production by an estimated 55 to 60 per cent.
The floods caused major damage to cardamom plantations, uprooted the plants and washed away cardamom pods. The calamity led to a fungal infection in the crops, causing capsule rot and tiller decay, reducing the yield further. Advertising
Kerala accounts for 95 per cent production of green elaichi, or Elettaria Cardamomum, in the country, with most of it produced in Idukki district. The cardamom produced in Idukki and Wayanad districts, known as Mysore Green Elaichi, is used for its medicinal qualities. It is also a household spice in the Indian subcontinent and Middle East and is used in perfume and paan masala industries as well.
S V Subramanian, president of the Cardamom Planters’ Association, Kerala, said the cumulative damage to crop reduced the yield from an average of 25,000 metric tonnes a year to just about 12,000 to 15,000 metric tonnes in 2018-19.
“There is an acute scarcity of green elaichi in the market, and this led to a rise in prices in wholesale markets over the last few months. The price reached unprecedented heights due to hoarding and re-pooling by traders at auctions,” said Subramanian.
According to data with the Spice Board of India, the average rate for cardamom in wholesale markets in Kerala at present is Rs 2,300-2,400 per kg while it was about Rs 850-900 per kg in the same period last year. Best Of Express

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FOOD: Jose Pizarro on Gazpacho, the secrets of nuns and 20 years in London

0 comment There is seemingly too much gazpacho as we sit down at chef Jose Pizarro’s dining table, at his south London home.
He’s already doled out bowlfuls of the cool, strawberry and tomato soup – the muted, velvety red of geraniums spiked with a powerful, peppery vinegar that we knock back teaspoons of – to his staff, who have spent the morning wandering in and out of his kitchen, snagging bits of croissant, letting him know that a new sherry supplier has been in touch.
There’s still one bowlful left. A movement is made to take it away, but he grabs it with an arch grin: “For my lunch!”
We’re having ‘gazpacho elevenses’ in honour of Pizarro’s latest cookbook, ANDALUSIA, which coincides with the Spanish restaurateur’s 20th year living in Britain.
It’s summer encapsulated in print, from the simplest of recipes, like his orange and oregano salad, to espeto (barbecued sardines) and apricot sorbet with tejas dulces de Sevilla.
But he does not want to hear that it is too beautiful to use: “Please, cook, make it dirty, ruin it and send it to me – I will send you a new one.”
And so I set to splashing a copy with earl grey tea, the hot water poured from Pizarro’s proper tea kettle that whistles. Then I get salt (ground from a huge chunk that looks like white coral) and pepper (Parameswaran’s Special Wynad black peppercorns) in its spine, as Pizarro passes both over for tasting before seasoning handfuls of strawberries and tomatoes, whooshed together in the blitzer.
There wasn’t much Spanish food available when he first moved to London, mostly high-street chain fare, and “people didn’t know what they were eating”, he recalls. And what they were eating “wasn’t related to Spanish quality and ingredients”, either.
Take olive oil, he says, mock-horrified, it was something you kept in the medicine cabinet: “They thought olive oil was to clean their ears – you go to the pharmacy and buy olive oil – the most horrible olive oil ever! Rancid, disgusting, and the most expensive olive oil you’ll buy in your life!”
Things have changed a lot in two decades though, and the concept of good Spanish food is something most of us are largely comfortable with. “Parma ham – people do understand now.” Delving deeper into the food of Andalusia then, is not so obscure an idea as it might have been two decades ago.
Even some of the relaxed qualities of Spanish-style eating are translating, especially the idea of small sharing plates. “If you are in a tapas bar and you are there alone, you just sit next to someone,” explains Pizarro. “[You] say, ‘Oh wow, what’s that?’ [to the person next to you]. That opens a conversation.
“You feel more comfortable to do that in a place like a tapas bar, than other places.”
It’s a much more amiable way of eating than the traditional English way of saying, “That’s mine – and don’t ask me, ‘How is the food?’,” says Pizarro with a laugh, the image of someone leaning over with their own fork springing instantly to mind. “It’s getting much better,” he says of habits here. Things are loosening up.
Born in Extremadura, Spain, Pizarro moved to London after a stint cheffing in Madrid, and although “it was a shock” has “loved it since the beginning” – largely because of the diversity of food and cuisines available in Britain, a diversity Spain just didn’t have.
“We’re lucky now, we can go out every night if we want, we don’t need to stay in, we don’t need to spend so much money and you can eat OK,” he says, noting that’s the case across the UK, not just London. You can get a good Indian meal almost anywhere, for instance, and the choice on offer can be stunning if you look for it. He becomes excitable just thinking about the tentacles he can find at a shop just round the corner form his house: “I go there sometimes and just collect, it’s amazing,” he says, eyes blazing.
He’s also found that people are increasingly keen to learn more – and so he’s doing his best to make everyone a fan of sherry. “Sherry is really important for me,” he says (we don’t indulge in a cold glass with our gazpacho, but if the hands on the clock had nudged a little further past 11am, we would have done). “It’s not a granny drink that was in the cabinet, warm, from the year before. It brings much flavour.”
Not that he doesn’t have great respect for the tastes and expertise of women who have been cooking all their lives. While researching ANDALUSIA, he visited las hermanas Franciscanas (the Franciscan nuns) in Ronda, Malaga.
“I went to the convent and I thought, ‘I’m not going to get in’,” remembers Pizarro; fortunately they grabbed and hugged him, cinching him into their waists.
“So lovely! Oh they were really lovely, really friendly. In some way, they want to see people coming from outside, slowly, slowly, slowly, try to open a little bit more, not much I think, but enough to build a community and to share.” They taught him how to make ganotes – twists of sweet, orange scented deep-fried dough – that he says is the most moving, touching recipe in the book for him.
However, turn to page 194 for a picture of Pizarro happily rolling out dough, and the nun next to him is looking at him utterly bemused. “That face?!” says Pizarro, creased up with laughter. “I’m very happy! She looking at me like, ‘What are you doing?!'”
But “every recipe has a story”, says Pizarro with feeling. “It has to have something that means something, or it’s just food.”
ANDALUSIA: Recipes From Seville And Beyond by Jose Pizarro,is published by Hardie Grant, priced £26.

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Tamarind in London does simple, traditional North Indian cuisine but the absolute best it can be. If you like a curry, it’s mandatory.
Best restaurant I’ve been to is Aroma in Rome. The food is not the very best I’ve had (don’t get me wrong, it’s fantastic – Michelin-starred Italian food cant be anything else) but the ambience and location is incredible. Eating on a balcony at sunset on a balmy Summer evening with the Colosseum 100 yards in the background is something else.

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International Destinations Perfect for a Joy-Filled Family Vacation

2. Thailand
A family vacation is about spending time with loved ones and making memories. Thailand is among those destinations that have an unending list of amazing things to do. Settled in Southeast Asia, the country offers beaches, historical sites, delicious food options, and wildlife encounters.
Things to do
• Choose your favorite resting place from the 300+ islands.
• Take a tuk-tuk ride.
• Relish shopping at the floating markets.
• Try different delicacies with a street food tour.
• Marvel the Grand Palace.
• Unveil the underwater secrets with scuba diving.
• Explore Elephant Nature Park.
• Plan a stay in an overwater bungalow.
• Unwind on the Ko Lipe Island.
3. Malaysia
If you are planning international family holidays , then there is no place better than Malaysia. Spreading the word ‘Malaysia, Truly Asia’, this country is a beautiful showcase of cultures and dynamic cities. On one hand, its wildlife, rain forests, and adventures like trekking and hiking fascinate travelers, on the other beaches, shopping malls and delectable food keeps them coming for more.
Things to do
• Admire the PETRONAS Twin Towers in Kuala Lumpur.
• Visit the UNESCO site of Penang.
• Meet the Orangutans in Sepilok.
• Trek the wild expanse of Taman Negara National Park.
• Get a taste of history at Malacca.
• Meet the simpler side of life at Tunku Abdul Rahman National Park.
• Soak the sun at Langkawi.
4. Indonesia
With its 17,000 islands, this country is one of the most loved destinations for a family vacation. Also known as the largest island country in the world, Indonesia offers a chance to explore the myriad beaches, meet and greet with wildlife and dive into verdant greenery. The trip doesn’t come to an end unless you visit the largest Buddhist temple and try the mouthwatering cuisine.
Things to do
• Say hello to the monkeys at the Monkey Forest in Ubud.
• Pay regards at Tanah Lot Temple.
• Enjoy a tour to Tegallalang Rice Terraces.
• Visit the world’s largest Buddhist temple, Borobudur Temple.
• Let the kids enjoy at The Bali Safari & Marine Park.
• Try the famous Padang food.
• Feel bliss strolling around Lake Toba.
• Souvenir shopping at Ubud Art Market.
5. Maldives
The moment you read the Maldives, you must have imagined yourself relaxing in your private lap pool with a drink in hand. That’s exactly how this South Asian country likes to be known. The Maldives is one of the most family-friendly destinations where everyone gets to enjoy the diversity etched to this nation. From uncovering the deep water secrets, trying delectable cuisines, building sand castles on the white sandy beaches to fishing with the whole gang, the list goes on and on.
Things to do
• Soothe your muscles with a spa therapy.
• Explore the deep underwater secrets with scuba diving.
• Set foot in the diversity of Male.
• Ride the town with a Dhoni (Maldivian primary transport).
• Try your hand at fishing.
• Delight your taste buds with fine wine and dine experience.
6. Dubai
Dubai is a blockbuster destination which has a lot of interesting things to do for its travelers. It’s a city where luxury and modern lifestyle are a major highlight for the millennial and so is the age-old Arabian traditions and Islamic culture. From the last 30 years, Dubai has been trying its best to become the hub of activities, entertainment, and luxury so that travelers don’t have to go elsewhere. The emirate surely succeeded, hasn’t it?
Do you dislike the idea of making bookings? Don’t worry, you can browse through these amazing Dubai tour packages that come with custom friendly itineraries.
Things to do
• Go up to the 124th floor of Burj Khalifa to get an eagle eye view of the city.
• Swipe your cards at the Dubai Mall.
• Stroll at the Dubai Marina Walk.
• Admire the Burj Al Arab.
• Take joy at the Dubai Fountains dance.
7. France
Given a chance to throw the dart on any European destination, chances are your heart will direct it to France. The country as a whole frame a picture of alpine villages, medieval cities and completes it with the comforting beaches. As we dig a little deep, the capital city Paris walks in with its world of fashion and the icon of love, Eiffel Tower. Some other attractions are the art museums and galleries.
Things to do
• Catch the sunset from Eiffel Tower.
• Walk through the vibrant old quarters of Paris.
• Explore the Artists’ Villages in Provence.
• Paddle around Bordeaux.
• Pay homage at Mont Saint-Michel.
• Enjoy sailing in Saint-Tropez.
• Ski your way in the French Alps.
8. Mauritius
Spending its days in the company of the Indian Ocean, Mauritius is one such destination that surprises you every second. Popularly known for natural wonders like waterfalls, rich rainforests wildlife, the nation is also a one-stop adventure destination. If your idea of a vacation is less exploring and more relaxation, there is no better place than Mauritius as it offers great resorts and fun-filled beach life.
Things to do
• Get lucky with deep sea fishing.
• Spend a day at Caudan Waterfront.
• Try different delicacies at China Town.
• For a fun night visit Grand Bay.
• Dive deep in Blue Bay Marine Park.
• Wildlife tour to Casela Wildlife Park and Yemen Reserve.
9. Switzerland
The beauty of Switzerland is enough to amaze travelers and keep them on their toes. Seated in Central Europe, the country is an amalgam of history, natural wonders, and local life so to say. A typical family vacation is about relishing snow sports, buying Swiss chocolates and watches, riding a kayak and just making endless memories.
Things to do
• Skate through the snow in Grindelwald.
• Feel bliss while kayaking on Lake Geneva.
• Hike with the gang.
• Spend the evening taking a walk at Zurich’s lakeside promenade.
• Take a cable car ride from Zermatt.
• Get stunned with the scenic views as you ride the Bernina Express
10. United Kingdom
The United Kingdom is a wonderful destination painted with the colors of history and modernization. When on a family vacation, expect to be riding the train to Hogwarts, visiting the famous Roman Baths and entering the world of art. Make sure you have a good number of days in hand before you set foot in this bubble of culture and all things amazing.
Things to do
• Sightseeing tour of Houses of Parliament.
• Take a ride on the London Eye.
• Explore the Roman Baths.
• Enjoy a day at home stadiums of famous football clubs.
• Tour the historic city of York.
• Relive the Harry Potter days with a train to Hogwarts.
• Art lovers head to Tate Modern, one of the best museums in the world.

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Understanding mustard oil

[br][br][br]Fat adds taste to meals. Almost everyone will vouch for that. Yet, for years it has been getting a bad rap to the extent that now when we hear the word "fat," we automatically think "bad" and are constantly on a hunt for fat-free foods.[br][br]Thankfully the tide has turned and the new advice going around is ‘fat is okay – but you have to eat the right kind’. So, which are the right kinds of oils? Well, there is huge confusion regarding that too.[br][br]Coconut oil has often got a bad rap but its benefits are coming to light. (Photo: Reuters)[br][br]Ghee’s reinvention as the best thing for us ever is now a familiar story.For the longest time, coconut oil was banned in some countries as unhealthy. It’s back now in a big way. And, rightfully so. Similarly, mustard oil too was given a bad rap on account of high erucic acid content as some thought that it might be harmful to the heart. I have always believed it to be not a concern and propagated its use.[br][br]Now, a recently published study by researchers from AIIMS seems to have cleared the air for good.[br][br]This study compared two types of mustard oils, one with, and other without erucic acid and they actually found that the intermediate cardiac markers (lipids and other markers) were better after consumption of mustard oil containing erucic acid.[br][br]Now that this is settled (hopefully!), let’s talk about other positives of this ubiquitous oil a lot of Indians have been consuming by default for ages -frompickle preparations to cooking dry vegetables, curries and fried foods. The oil is commonly used in the Bengali cooking as well as in Gujarat, Assam, Orissa, Bihar, Haryana, Punjab, and many other parts of India. I personally love to cook with mustard oil as it rounds out the flavours of most ingredients really well.[br][br][br][br]For some people, it might take a little getting used to its pungent, sharp, and nutty taste but my advice is to persevere it’ll grow on you fast enough.[br][br] Bengali food preparation generously uses mustard oil that gives a rounded flavour to the cuisines.(Photo: Wikimedia Commons)[br][br]So what are the good points?[br][br]For starters it has low saturated fat (only 12 per cent) in comparison to other cooking oils, is free of trans fats and cholesterol, and has a good fatty acids combination: has about 60 per cent monounsaturated fatty acids (42 per cent erucic acid and 12 per cent oleic acid), about 21 per cent polyunsaturated fats (6 per cent the omega-3 alpha-linolenic acid and 15 per cent the omega-6 lanoleic acid).Being rich in monounsaturated fats and polyunsaturated fats help reduce the bad cholesterol (LDL) and raise the good one (HDL), leading to better cholesterol balance in the body. This lower the triglyceride levels too and thus helps the heart immensely.[br][br]It is an antibacterial agent and can fight bacterial infections in the colon, intestines and other parts of the digestive tract. The selenium in it helps cut inflammation in the body and is a cancer protector.[br][br]The foods we eat help nourish our bodiesas well as the hair and skin. Mustard oil is great for our skin and hair. Ayurveda suggests its use for skin and hair massages quite extensively. It can also be rubbed on gums to strengthen them and protects the teeth from germs.[br][br] Mustard oil is perfect for cooking deep fried Indian dishes. (Photo: Reuters)[br][br]Also, it is perfectly suited for the Indian way of cooking as it has a high smoking point, which means it can be used for deep frying and high heat stir frying without turning carcinogenic. But one should deep fry only occasionally and remember to change the oil after every round of deep-frying as it gets degraded and oxidised. Repeated usage of used oil can actually prove to be harmful to our heart.[br][br][br][br]You, of course, need to be careful of the adulterated mustard oil often mixed with cheaper argemone oil. This can be toxic as it causes oxidative stress and death of red blood cells. Also, moderation is the order of the day. Too much of any food can be bad for us but, in small doses, it is a panacea, no doubt.[br][br]Finally, I’d like to reiterate that fats are very important for our health and deliver essential fatty acids our body needs. Instead of focusing on any one kind of oil we should use a variety of oils in our diet, as each oil has a unique composition and using only one kind can cause deficiency of other fatty acids, which are not present in that particular oil.[br][br]Dailyo

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Simply South

A vendor at Sector 47 market
(Written by Aryan Trivedi) Advertising
It is 5 pm and Chinna is raring to go, all set to dish out delicacies from his home, back in Chennai, as he sets the stage for yet another south Indian treat of onion dosa, Mysuru masala dosa, idli, dal vada and sambhar vada at the market in Sector 47. The place has lately become synonymous with south Indian food and also shops selling ingredients for the cuisine. This, according to a shopkeeper here, who is grinding fresh dosa and idli batter as we speak, is because of a large south Indian population in the sector, with many posted here as part of the Indian Air Force. The open food market, with the aroma of simmering sambhar, freshly fried vada, and chutneys, is not restricted to residents of the sector, with more than 400 people from across the city thronging the place and weekends seeing a much larger crowd.
What makes the market popular is the fact that the food is mostly cooked by people who have settled here from across south India. Authentic and fresh ingredients, traditional recipes and cooking styles are the highlight of the small but popular menu, with a meal for one costing anything between Rs 50 and 100. Around 10 workers have their roots in Chennai, with family members and locals also joining in. “I started south Indian food here around 10 years ago. People respect and appreciate what we cook for them, as we work together to provide not just delicious food, but quality and high hygiene standards,” adds Chinna, who has also made seating arrangements for customers.
One of the few women in-charge of a rehri here is Amma, as she is fondly called. She came to Chandigarh from Madurai almost a decade ago and has stayed on. “Chandigarh is home now. My daughters and I have a south Indian tiffin service and come here in the evenings, cooking fresh food. While most of the ingredients are available in the shops here, for the sambhar, I get a mix of spices from home, and that gives it a special taste and aroma, with the drumsticks adding texture to it,” says the 50-year-old.
The market is abuzz with action till around 10 pm, and the hotselling item is the masala dosa, crisp and light with a flavourful potato filling, with as many as 250 dosas selling daily. Onion dosa comes with unlimited sambhar, which is perfectly spiced, and a coconut chutney completing the meal. “The variety here is a treat, and one of my favourites here is the onion dosa,” says Tarini, a frequent visitor.

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City gears up for festivities

June 01, 2019 23:15 IST Updated: June 01, 2019 23:15 IST more-in Telangana 3-day food festival at People’s Plaza
Two successive years after rain dampened the Telangana Formation Day celebrations, Hyderabad has been decked up with colourful lights to mark five years of the birth of the newest State in the Indian Union. While preparations are underway for a gala event at the Public Gardens, officials have lined up a series of cultural events to mark the occasion.
“This year’s Formation Day functions will show the social and cultural side of the State,” informed Harikrishna Mamidi, Director Telangana Culture.
A kavi sammelan in Jubilee Hall at 11.30 a.m. will kick off the cultural events. In the evening, Ravindra Bharathi will host a oggu dolu dance and Perini Sivatandavam performances marking the beginning of three-day cultural celebrations at the venue.
A 48-hour film making challenge with ‘Telangana Struggle’ as a theme has seen participation by nearly 107 filmmakers. “We will announce the winner of the film-making competition on June 4 to cap the Formation Day functions,” said Mr. Harikrishna. Simultaneously, the Telangana State Tourism Development Corporation is organising a three-day food festival at People’s Plaza on Necklace Road to coincide with the Formation Day gala.
A number of hotels and restaurants in the city are already hosting food festivals with the best of Telangana cuisine choices as part of the fare.

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Retired Troll said: ↑ dude Kashmir is not just about food
its not about daal vs gosht in kashmir. both pandits and Muslims Face genocide from the indian State machinery.
i see how enlightened you are about geopolitics kitchenette too Click to expand… for outsiders, a peoples’ cuisine is the most important part, and the first and most tangible thing about any culture.. anthropologically speaking.
it is indeed quite telling that you went “wut “
when I said gushtaba lol
you guys have a north Punjabi, pahari culture in that land you call ‘azad Kashmir’.. where nobody speaks Koshur, the arts and crafts (carpets etc) are all on this side, even the food if different.. It is only in India where Kashmiri identity remains, across the spectrum.
most of your guys, on the other hand, are expansionist Islamic zealots, you messed up the demographics in that region because of fear. Here in India, the original Kashmiri culture thrives, because the Brahmins that rule us are actually smart people, while you have raging mullahs (of all stripes) running your country, and an army that does all it can to placate them and keep them (the votebank for their preferred candidate) in check. Kashmiris are way better off in India.
anyway, seek out a genuine Kashmiri joint and eat a fuckin’ rista with rice one of these iftars, love that pounded meatball spongy texture..

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Tamarind in London does simple, traditional North Indian cuisine but the absolute best it can be. If you like a curry, it’s mandatory.
Best restaurant I’ve been to is Aroma in Rome. The food is not the very best I’ve had (don’t get me wrong, it’s fantastic – Michelin-starred Italian food cant be anything else) but the ambience and location is incredible. Eating on a balcony at sunset on a balmy Summer evening with the Colosseum 100 yards in the background is something else.

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VIV Turkey 2019 kicks off on 13th June 2019

VIV Turkey 2019 kicks off on 13th June 2019 30 May 2019
The 9 th edition of VIV Turkey will house more than 500 exhibitors from 45 countries over 25.000sqm of exhibition. VIV Turkey has a unique position, acting as a distribution hub in the poultry business. WHEN & WHERE
www.vivturkey.com AVIAGEN showcases 20 years of commitment to the Turkish poultry industry – Hall 9, Stand C15 – aviagen.com
Aviagen ® looks forward to welcoming customers and industry colleagues at VIV Turkey 2019. With regional customer support teams on hand from Turkey, Middle East and Africa, Aviagen will showcase its long term commitment to the global poultry industry and will celebrate 20 years of Aviagen Anadolu in Turkey. Our core product offerings, including Arbor Acres ® , Indian River ® and Ross ® and Rowan Range ® . Aviagen will highlight its commitment to securing global security of supply through Compartmentalisation, as well as its long term investment in the R&D breeding program, live production performance and yield improvement. For information contact: AVIAGEN TURKEYS on the Turkish Market 2019 ­– ­ Hall 9, Stand C15 ­ – www.aviagenturkeys.com
Aviagen Turkeys has a long history of working in the Turkish market with many contacts dating back to the 1990’s. The potential for growth in the market has been clear for a number of years and the B.U.T 6, Aviagen Turkey’s leading heavy strain product, is well known in the Turkish market place. The B.U.T 6 is renowned for its growth rate and efficient feed conversion combined with excellent breeder performance. Also in the B.U.T heavy strain portfolio, is the Nicholas Select offering highly efficient meat production. The opportunities for growth relate to the dynamism in the industry and the demand for turkey meat and turkey meat products being developed by the major producers. Consumption is currently 600 g per capita and can easily double or treble in the next 5 years as the market becomes established. Opportunities also exist for exports to surrounding countries where demand for turkey meat is increasing. In 2017, Turkey exported 7,200 tonnes of turkey meat, increasing to 9,700 the following year. Based on current market demand, exports are likely to rise again in 2019 to 11,600 tonnes. Turkey meat production in 2018 was 70,000 tonnes which is an increase of over 30% compared with 2017. Sustainable growth could see production reach 120,000 tonnes by 2025. Turkey meat offers both white and dark meat on the same carcase. The dark meat competes successfully with both beef and lamb on price and further growth is expected. Turkey meat, due to its versatility, fits in well with Turkish cuisine. The increased sophistication of product development and close cooperation with major food retail companies means that turkey products are available in many locations which, with the health and convenience advantages of turkey meat, is increasing the number of consumers. Aviagen Turkeys is committed to close cooperation with its customers. The Turkish market has invested heavily in the modern technology and has produced strong foundations to support the expecting increases in consumption. The Aviagen Turkeys pedigree programmes are delivering improvements at breeder and commercial level to improve competitiveness against chicken and pork production. We see a strong future for the turkey industry in Turkey and aim to play a strong part in its development. For information contact: COBB Turkey in Istanbul ­­– Hall 09, Stand C06 ­– www.cobb-vantress.com
Join Cobb Turkey in Istanbul for VIV Turkey 2019 from June 13-15. Stop by booth C06 in Hall 09 to meet the technical team and see pick up a copy of the new guides and supplements. At the booth, Cobb’s highly specialized technical support team is available to educate attendees on updated best practices to achieve top-performing Plocks and maximize the genetic potential of their birds. Visit our team and be sure to ask us about the Cobb500™ — the world’s most effective broiler. For information contact: FACCO poultry solutions – Hall 10, Stand B07 – www.facco.net
Today Food quality requires innovation skills and focus on the whole supply chain, from feed to egg. VIV Turkey 2019 will give the opportunity to discuss and share ideas and Facco, for over 60 years world leader in the poultry field, will welcome you in booth B07 Hall 10, with the complete range of avant-garde poultry solutions. Facco (worldwide presence in over 75 countries) will be pleased to share its knowledge in the poultry field, focused on vertical cages and cage free systems, developed thanks to the close connection with its customers as a forerunner of the market changes. Highly qualified in Turnkey Solutions, Facco will be your partner in designing, analyzing data and managing projects using the most advanced technologies. Keeping the highest quality as our standard, we will welcome you at our stand with our warmest, professional and friendly hospitality. For information contact: FLEXY – the best solutions for your eggs – Foyer Hall, Stand F07 – flexy.it
Since its foundation in the nineties, FLEXY has been dedicated to develop the best solutions for egg transportation and management. Today FLEXY provides a wide range of products, from the well-known EggWay (the core business of the firm) to the various types of automatic and semi-automatic nests, the brand new products of the company. In addition to these products, the Italian company offers also egg tables, the MDS system (manure drying system), the broiler way (chicken conveyor) and lifters. All systems and solutions designed and produced by FLEXY can be easily adapted all the existing installations, always ensuring good performances and high quality results. Its technical department can customize any product and project following the customers’ requirements, as flexibility is one of the characteristics that better identify the company. For 25 years FLEXY’s specialists have been entering into poultry sheds and egg rooms to understand the needs and also anticipate farmers’ needs, conscious that the challenges of the global market have in logistics and eggs handling two of the main aspects for being competitive. Every day, in the world, FLEXY’s systems not only collect but also help farmers and users operate in an efficient fast and economical manner in transporting eggs from production to the egg graders (or egg packers). During this expo, FLEXY sales team and its technicians will gladly answer to any question and inform visitors on their complete range of equipment and services. For information contact: GIORDANO Poultry Plast – Hall 9, Stand F09 – www.poultryplast.com
Giordano Poultry Plast, a leading multinational plastic moulding company, specialized in the production of poultry equipment, will be present at the upcoming edition of the professional exhibition: VIV TURKEY 2019, which will be held in Instanbul, at the stand F09 – Hall 9. Established in 1962 under the name of Avicolplastica and since 1974 as Giordano Poultry Plast, specializing in plastic equipment for poultry farming, the company has grown regularly over more than half a century to reach a very international dimension, both in sales and in production. Giordano Poultry Plast is glad to introduce its new Automatic Drinking Lines. The system has been upgraded starting with the pipe that goes from rounded to square shape 28×28 mm. This will provide a better result, not only during the use but also for washing at the cycle end. Also the pipes were changed as well all plastic accessories and nipple. This new Automatic Drinking Line is be easy to install, firstly because all the screws were eliminated; secondly, thanks to the larger space between the metal support and the plastic water pipe. The system includes “Super Drop” for broiler, “Pendolo Line” for Turkey and Duck (they will have different cups), completed by our already popular “Giro Line”, a combination of 2 drinking lines with only 1 metal support (mainly used in the French market). The headquarters of the Company is located in Italy, in Caraglio (CN), where more than 80 people are employed; the production subsidiaries are dislocated in Mexico, Argentina, Egypt and Malaysia. The Giordano family totally controls the group, with Osvaldo Giordano, President and sons Oscar and Enrico, Managing Directors. 95% of the group’s production is exported to more than 65 countries. For information: MAREL Poultry at VIV Turkey 2019 – Hall 10, Stand B15 – marel.com/poultry/
A t VIV Turkey Marel Poultry will focus on two of its latest highlights, ATLAS and AMF-i. Both poultry processing solutions will be on display at the booth. Marel Poultry will exhibit the SmartStack transport module, the most important component of the ATLAS live bird handling system, which wonderfully blends animal well-being, efficiency and sustainability. Alsoavailable at the stand is the AMF-i. This intelligent breast cap filleting system automatically detects the size of infed breast caps. Deboning module settings downstream adjust themselves automatically to this, resulting in top yield adaptive filleting. For information contact: MEYN: Different needs, different speeds – Hall 10, Stand C21 – www.meyn.com
Rising consumer demand for high-protein food and changing customer preferences have spurred the global market for poultry meat. Over the last 60 years, processing speeds have increased significantly. Back in the seventies, most processors would never have believed that line speeds of 15,000 bph where possible Meyn offers poultry processing solutions from 1,500 to 15,000 bph. Starting with 1,500 bph, Meyn offers the LEAP concept. A container is shipped and within a couple of days the new processing line can be operational. And what is more, the LEAP concept requires a minimum of investment for a modular design that can easily be expanded when more capacity is needed.High-speed processing lines are typically requested for greenfields, where the investor wants to make sure the plant is “fit for the future” and the ROI is reached within the blink of an eye. New versions of existing slaughtering and evisceration equipment are implemented with 20 units in a 240 o frame (instead of the normal 180 degrees), allowing for longer processing time in each machine. Meyn has developed and upgraded all machines for high-speed processing lines and is very proud that already three new 15,000 bph high-speed processing plants are up and running. For information contact: PAS REFORM’s new SmartStart™ post-hatch feeding solution – Foyer Hall , Stand F03 – www.pasreform.com/smartstart
Leading Netherlands hatchery businesses have taken part in trials of a new, flexible post-hatch feeding system that they say will be a game-changer for the poultry industry worldwide. Elshuis, Munsterhuis and Schotman hatcheries tested Pas Reform’s new SmartStart™ post-hatch feeding solution before its launch to the global market. Bert Munsterhuis, general manager at Munsterhuis Hatcheries says: “SmartStart™ precision feeding meets the nutrient and hydration requirement of newly hatched chicks as accurately as possible and we found it very easy to incorporate the system into our existing hatchery practice.” SmartStart™ is the result of two years of intensive cooperation between Pas Reform, biotech start-up In Ovo, DSM Premix company Twilmij and lighting specialist Philips NatureDynamics to develop a ground-breaking post-hatch feeding solution that gives newly hatched chicks the earliest possible access to feed, water and light. SmartStart™ comprises two key elements that can be applied individually or together: precision feeding and intelligent lighting.SmartStart™ uses natural deep eutectic solvents (NADES) to retain water inside a semi-moist feed that provides nourishment and water in the correct proportions. The system enables chicks to eat from the moment of hatching. It promotes the development of robust day-old chicks, helps to reduce the need for antibiotics and performs well in the warm conditions of the hatcher. The SmartStart™ intelligent lighting solution guides newly hatched chicks to the feed balconies of the hatcher basket. The soft, indirect lighting operates at a frequency and wavelength that suits day-old chicks best. It is gentle on their eyes, allowing them to get used to light without stress. The lighting programs are fully adjustable for natural day and night rhythms, in line with broiler farm lighting programs, and software upgradeable to keep pace with future light colour and temperature requirements. For information contact: Meet the PETERSIME Team at VIV Turkey at Foyer Hall, Stand F06 in Istanbul Expo Center, Istanbul, Turkey – www.petersime.com
Petersime provides world leading incubators, hatchery equipment and turnkey hatcheries aligned with the expertise and support to maximize return on investment. Through the Operational Excellence Programme™ Petersime provides best practices support on every operational level and becomes a partner for life for its customers. Headquartered in Belgium with offices in Brazil, China, Russia, Malaysia and India and a worldwide sales network, Petersime commits to a dedicated customer service. For information contact: TECNOCLIMA S.p.A.: efficient heating systems for poultry – Hall 10, Stand C22 – www.tecnoclimaspa.com
Tecnoclima highly efficient heaters for poultry sheds will be presented at the next VIV Turkey 2019 in Istanbul. Visitors will have the chance to see a new Ekocikki 80 compact gas-fired warm air heater with heat exchanger along with a bestseller Supercikki 80 direct gas-fired heater and water air heater Aquacikki . Tecnoclima and local distributor staff will be happy to welcome customers and visitors at the stand to provide all the necessary information. For information contact: VALLI: best housing solutions ­– Foyer Hall, Stand F01 – www.valli-italy.com
VALLI has been on the international market for over 60 years and offers a wide range of models of equipment for the intensive breeding of Pullets, Layer Hens, Breeders and Broiler. For more than 20 years Enriched laying equipment, compliant with the European Directive on animal welfare 1999/74 / EC, has been operating in many European countries and beyond. VALLI has therefore gained an important experience also in the ENRICHABLE equipment able to foresee the future enrichments without having to change the equipment. This allows a profitable and long-lasting investment for all customers who want to equip themselves with flexible and change-ready equipment. VALLI is pleased to welcome you at our stand at VIV Turkey in Istanbul, Stand F01, Fair ground For information contact:

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